Classic Herb and Lemon Roast Chicken

1.Preheat your oven to 220°C (425°F). Remove the chicken from its packaging, remove any giblets from the cavity, and pat the entire surface of the chicken thoroughly dry with paper towels. This is crucial for crispy skin.

2.In a small bowl, combine the softened butter, chopped rosemary, thyme leaves, salt, and pepper. Mix well until a uniform herb butter forms.

3.Gently loosen the skin over the chicken breasts and thighs using your fingers. Rub about half of the herb butter mixture directly onto the meat underneath the skin. Rub the remaining herb butter all over the exterior skin of the chicken.

4.Stuff the cavity of the chicken with the halved lemon and the entire head of garlic. If desired, place the quartered onion in the bottom of the roasting pan.

5.Drizzle the exterior skin with olive oil and gently massage it in.

6.Place the chicken breast-side up in a roasting pan or a large cast-iron skillet. If you have a roasting rack, use it; otherwise, place it directly in the pan.

7.Place the chicken in the preheated oven and roast at 220°C (425°F) for 15 minutes to crisp the skin.

8.Reduce the oven temperature to 190°C (375°F). Continue roasting for approximately 60 to 75 minutes more, or until a meat thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 74°C (165°F).

9.If the skin begins to brown too quickly, loosely tent the chicken with aluminum foil.

10.Once cooked, remove the chicken from the oven, transfer it to a cutting board, and let it rest uncovered for 15 to 20 minutes before carving. This allows the juices to redistribute, ensuring a moist result.